Chewy Gluten-Free Chocolate Chip Cookies

Name: Chewy Gluten-Free Chocolate Chip Cookies
Cook time: 12 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose gluten-free flour; 0.25 cup sweet rice flour; 0.25 cup tapioca flour; 2 tbsp almond meal; 0.25 cup softened unsalted butter; 0.5 cup brown sugar; 0.5 cup white sugar; 1 each egg; 0.5 tsp vanilla; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup chocolate chips

Whats Cooking · food.com · 2007 · Original Recipe

This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different bl

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

all-purpose gluten-free flour1 cup (140g)

sweet rice flour(also called sticky rice flour or glutinous rice flour)0.25 cup (35g)

tapioca flour0.25 cup (35g)

almond meal2 tbsp (18g)

softened unsalted butter0.25 cup (57g)

brown sugar0.5 cup (70g)

white sugar0.5 cup (70g)

egg1 each (50g)

vanilla0.5 tsp (2g)

baking soda0.5 tsp (3g)

salt0.5 tsp (2g)

chocolate chips1 cup (170g)

Total dough weight651g

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 10-12 min
Chill: None
Yield: ~24 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.4. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat3.70 (95th percentile)

Flour:Sugar1.50 (73th percentile)

Brown:White Sugar1.00 (60th percentile)

Egg:Flour0.24 (45th percentile)

Chocolate:Flour0.81 (42th percentile)

Fat %8.73 (11th percentile)

Sugar %21.5 (60th percentile)

Hydration0.24 (36th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

3.70

Flour:Sugar

1.50

Brown:White Sugar

1.00

Egg:Flour

0.24

Chocolate:Flour

0.81

Fat %

8.73

Sugar %

21.5

Flour %

32.3

Hydration